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How to Make a Very Good Beef Stew

Emma Christensen
  • minutes
  • Serves 6 to 8

INGREDIENTS

3

lbs Beef chuck, roast

1

Bay leaf

1 1/2

lbs Bliss potatoes, red

3

Carrots

3

Celery stalks

2 cloves

Garlic

2

Onions, medium

1 cup

Peas, frozen

4 cups

Chicken stock

2 tbsp

Tomato paste

2 tbsp

Worcestershire

3 tbsp

All-purpose flour

1 tsp

Salt

1

Salt and pepper

1 tbsp

Vegetable oil

1 cup

Red wine or amber beer

3

sprigs Fresh thyme or 2 teaspoons dried